Blueberry cheesecake bars are a super easy dessert that can be made with frozen berries if fresh aren’t available. Everyone goes crazy for this delicious treat!
Know what? If I eat a thousand pounds of berries this summer it still won’t be enough. And these blueberry cheesecake bars are just one more way for me to get my fix.
In case you’re not as fully on the summer produce train as I am, let me add that these bars are EASY to make, they’re flavored with a little lemon zest to counter the sweetness in the berries and, oh yeah, you probably have all the ingredients to make them on hand right now.
Meaning you’re mere minutes away from having a batch in the oven. What are you waiting for? Run, don’t walk, to the kitchen and make yourself a batch of the creamiest, blueberry-iest cheesecake bars around!
(Sorry. You can walk if you want to.I don’t mean to be bossy.)
Why you’ll love these blueberry cheesecake bars:
- They’re an easy dessert that even a novice baker can make with success
- No water bath required
- You can use frozen berries if fresh aren’t available—meaning you can make these all year long!
How to make a graham cracker crust
Stir together graham cracker crumbs, granulated sugar, unsalted butter, and a little salt in a bowl. (Even thought it’s a small amount, don’t omit the salt—it really balances out the sweetness from the crackers and sugar.)
Press that into the bottom of a 9-inch square baking pan lined with foil, then bake the crust for 5 minutes. (Pre-baking without the filling ensures that your crust will be fully baked later on.)
Let the crust cool on a wire rack while you work on the filling.
What can I substitute for graham cracker crumbs?
If you don’t have graham crackers on hand, vanilla cookie crumbs are probably the closest substitute. Golden Oreos would be a delicious option too.
But you can also get creative and use a different cookie like gingersnaps (or regular Oreos) if you like the combination of blueberries with ginger or chocolate.
How to make the filling for blueberry cheesecake bars
- Combine room temperature cream cheese and granulated sugar and beat with an electric mixer on medium until very smooth.
- Beat in the remaining ingredients (except for the berries) and mix until very smooth.
- Fold in the blueberries with a rubber spatula (be extra gentle if they’re fresh berries)
- Spread the filling into an even layer over the crust. Bake 30 to 40 minutes.
Your cheesecake bars are done whenthe edges are set but the center still jiggles a little if you tap the edge of the pan
As soon as you remove the bars from the oven, run a knife around the edge of the pan. This loosens the bars a bit, which helps prevent the bars from cracking as they cool.
Chill the bars for at least 4 hours (or overnight) then slice into bars and serve.
Blueberry cheesecake bars couldn’t be an easier (or a more delicious) way to get in your berry fix. I highly recommend you try them soon!
Did you make these blueberry cheesecake bars? That’s great! Let me know what you think by leaving a comment and a rating below. And post a pic on IG! Tag @theitsybitsykitchen so I can see your creations!
Blueberry cheesecake bars are a super easy dessert that's delicious any time of year!
- 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 1/8 teaspoon salt
- 16 ounces full fat cream cheese at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/4 cup full fat sour cream
- 1 1/2 teaspoons vanilla extract
- Finely grated zest of 1 lemon optional
- 1/8 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
Preheat the oven to 325 degrees. Spray a 9-inch square baking pan with cooking spray. Line the pan with foil, allowing several inches to hang over the edges. Spray the foil lightly with cooking spray and set pan aside.
Combine the graham cracker crumbs, sugar, butter, and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan. Bake for 5 minutes.
Remove from the oven and let cool on a wire rack while you make the filling.
Combine the cream cheese and sugar in a medium mixing bowl and beat with an electric mixer on medium until very smooth. Add the flour and beat on low to combine; scrape down the sides and bottom of the bowl.
Beat in the eggs one at a time, then beat in the sour cream, vanilla, lemon zest (if using), and salt. Scrape down the sides and bottom of the bowl, then beat on low for a few more seconds.
Gently fold in the blueberries. Spread the filling over the crust and return the pan to the oven for 30 to 40 minutes, until the edges of the cheesecake are set but the center still jiggles.
Remove from the oven and run a knife around the edge of the pan. Set the pan on a wire rack to cool completely, then chill for at least 4 hours (or overnight).
Use the foil to remove the bars from then pan, then slice and serve.
Uneaten bars can be stored, covered with plastic wrap, in the fridge for up to 4 days.